10 research outputs found
Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity
No full textABSTRACTResearch shows that complex carbohydrates (maltodextrins) can be perceived in the oral cavity independent of sweet taste. However, little is known about individual differences in complex carbohydrate taste sensitivity. Therefore, the relationship between complex carbohydrate structure and individual complex carbohydrate taste sensitivity requires further investigation. This study investigated individual taste sensitivity among adults for maltodextrins with different degrees of polymerization. Participants (n = 37) (BMI (kg/m2): 24.29 ± 1.06, age (years): 30.32 ± 1.24) taste perception and oral sensitivity for sour (citric acid), sweet (glucose), and complex carbohydrate (mixture of short chain maltodextrins (SCM, average DP 6) and mixture of long chain maltodextrin (LCM, average DP 20)) were assessed using taste assessment measures (detection threshold (DT) and suprathreshold intensity perception (ST)). Taste assessment measures were performed in a randomized, repeated, blinded design. There were significant correlations between LCM DT, SCM DT, Sour DT, and Sweet DT (all p < 0.01). There were further significant correlations between LCM ST, SCM ST and Sweet ST (all p < 0.01) and between SCM ST, Sweet ST and Sour ST (all p < 0.01). There was a significant effect of sex on DT ranking values (p = 0.050). For the majority of participants, complex carbohydrate sensitivity status did not change according to chain length. This study strengthens existing research that complex carbohydrates can be perceived in the oral cavity and highlighted that for the majority, maltodextrin chain length does not influence complex carbohydrate taste sensitivity (specifically DT and ST)
Consumer Acceptance of Meat Quality From Organically Grown Broilers Raised on Microalgae- and Pea-Supplemented Diets
No full textOverall, consumers accepted organic chicken meat from broilers raised on microalgae-supplemented feed. Younger Danish consumers (18-49 years) had greater preference for yellow microalgae-fed chicken and more positive attitudes towards microalgae in chicken feed
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
No full textThe study of emotional and sensory profiling with food products is gaining momentum in the field of sensory research. These methods can be applied in order to obtain a broader consumer perspective on product performance beyond traditional hedonic measurements (Jiang, King, & Prinyawiwatkul, 2014; Varela & Ares, 2012). The EmoSensory® Wheel, a recently introduced method which combines emotional and sensory assessment in a wheel questionnaire format is one example of conducting such a task in a consumer-friendly way. However, little is known about its performance compared to a traditional list-based questionnaire format. This comparison is undertaken in this study for two product categories (chocolate and yogurt). Further, two methodological issues are addressed by (i) comparing the use of Check-All-That-Apply (CATA) and rate-all-that-apply (RATA) response formats and (ii) examining whether the method impacts on the concurrent hedonic product assessment for two product categories (chocolate and yogurt). Although both questionnaire formats showed similar findings, more consumers preferred the wheel questionnaire format. Regarding the latter, CATA and RATA scaling yielded similar performance and no influence on the concurrent hedonic assessment was found. This study lends further support for combining emotional and sensory measurements using the EmoSensory® profile, which is of interest for food scientists and the food industry.</p
Undersøgelse af betydningen af alge- og ærteprotein for produktivitet og dyrevelfærd – Rapport med udgangspunkt i praktiske forsøg
No full textDette forsøg er en del af ProLocAL projektet, som undersøgte alge- og ærteprotein som mulige erstatninger for sojaprotein til økologiske slagtekyllinger. Et kontrolleret forsøg blev gennemført med tre forskellige foderblandinger: (1) Kontrol med soja som primær proteinkilde, (2) Mikroalgen Scenedesmus sp. og ærteprotein som erstatning for sojaprotein, og (3) Ærteprotein som erstatning for sojaprotein. Kyllingernes produktivitet og dyrevelfærd blev målt i forsøgsperioden ud fra foderoptagelse, tilvækst, levende vægt, foderudnyttelse, dødelighed, trædepude- og fjerdragt tilstand. Sammenligning af kontrol- og forsøgsgrupper viste, at alge-ærtegruppen havde øget tilvækst i slutperioden (p < 0,001) sammenlignet med kontrollen. Den højeste gennemsnitlige slutvægt på 1801,2 g blev opnået af alge-ærtegruppen. Alge-ærtegruppen havde en forbedring i foderudnyttelsen (FCR) på 4,84 % for hele vækstperioden og på 6,28 % for dag 24 til 47, hvor forsøgsfoderet blev anvendt. Ærtegruppen en forbedring i FCR på 4,62 % i perioden hvor de fik forsøgsfoder (dag 24 til 47). Forsøgsfoderet påvirkede ikke slagtekyllingernes velfærd negativt baseret på dødelighed, trædepuder og fjerdragt, hvilket tydede på potentielle sundhedsmæssige fordele ved forsøgsfoderet. Klimapåvirkningen syntes at være reduceret ved brug af alge-ærteprotein i foderet sammenlignet med kontrollen, når effekten af direct Land Use Change (dLUC) blev medregnet. Dog steg klimapåvirkningen, når dLUC blev udeladt. Slagtekyllingerne havde en god produktivitet og velfærden blev ikke påvirket negativt, og det var muligt at sænke klimaaftrykket. Dette indikerer, at erstatning af sojaprotein med lokalt produceret alge- og ærteprotein har potentiale for økologiske slagtekyllinger, da produktiviteten og velfærden viste en tendens til forbedring
Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines
No full textBACKGROUND: There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. CONCLUSION: Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions.</p
Effect of algae and pea protein on carcass quality (breast meat yield), meat quality, shelf life, and consumer acceptance – Results from practical trials
No full textMicroalgae and pea protein show promise as sustainable alternatives to soy in organic chicken feed. This study examined consumer perceptions of organic broiler chickens raised on three grower feed diets containing different protein sources: (A) soybean and pea, (B) microalgae and pea, and (C) pea. A total of 122 consumers were recruited and participated in this study, and 176 chickens were cut up for carcass evaluation. While consumers had an equal preference for the appearance, taste, and texture of the cooked chicken samples, younger consumers (18-49 years, n=50) preferred the microalgae-pea fed chicken (B) over soybean-pea chicken (A) (p = 0.010). The choice experiment indicated a preference for the appearance of the yellow microalgae-pea and pink pea fed chickens (B, C) over soybean-pea chicken (A) (p < 0.001). Younger consumers had a more positive perception towards microalgae fed chickens, particularly its taste, nutrition, and safety. Aside from the consumers, the carcass analysis showed a tendency of enhanced growth and breast meat yield (%) for the chickens fed the microalgae-pea diet, compared to the control (p = 0.025). In conclusion, the microalgae fed chickens had a higher breast meat yield (%) than the soybean fed and Danish consumers appear receptive to organic chickens raised on microalgae-supplemented feed
Validating the EmoSensory® Wheel: comparison with traditional questionnaire format, between scaling formats and between countries
No full textSensory and physical characterization of cream cheese and baobab spreads containing seaweed <i>(Alaria esculenta) </i>and effect of LAB fermentation on consumer acceptance
No full textIn Western countries, brown seaweeds as a component in a meal are not well-accepted, mainly due to their ‘fishy’ and ‘ocean-like’ flavors. Therefore, ameliorating these notes might be essential for achieving wider acceptance of minimally processed seaweeds as ingredients in foods. In this study, brown seaweed Alaria esculenta (Badderlocks) was fermented with Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) and included in two products (cream cheese and creamy baobab spread). Their sensory and physical properties were compared with those enriched with untreated (fresh frozen) and lactic acidified A. esculenta at 10 or 15 % (w/w) in these foods. Consumer testing (n = 160) was conducted on cream cheese, comparing the overall liking of those with 10 % untreated to those with 10 % fermented A. esculenta flakes. In the sensory test, the spreads containing untreated seaweed had a stronger ‘seafood-like’ flavor and ‘harbor-like’ odor than those with fermented seaweed. The spreads’ texture and color varied, but pH, water activity, and moisture remained relatively constant during storage. The participants liked the cream cheese with the fermented seaweed more than the one with untreated seaweed. These findings support that seaweed fermentation is a promising processing route for developing new, functional seaweed-based foods with broader consumer acceptance.</p
Patient profiling for success after weight loss surgery (GO Bypass study): An interdisciplinary study protocol
No full textDespite substantial research efforts, the mechanisms proposed to explain weight loss after gastric bypass (RYGB) and sleeve gastrectomy (SL) do not explain the large individual variation seen after these treatments. A complex set of factors are involved in the onset and development of obesity and these may also be relevant for the understanding of why success with treatments vary considerably between individuals. This calls for explanatory models that take into account not only biological determinants but also behavioral, affective and contextual factors. In this prospective study, we recruited 47 women and 8 men, aged 25–56 years old, with a BMI of 45.8 ± 7.1 kg/m2 from the waiting list for RYGB and SL at Køge hospital, Denmark. Pre-surgery and 1.5, 6 and 18 months after surgery we assessed various endpoints spanning multiple domains. Endpoints were selected on basis of previous studies and include: physiological measures: anthropometrics, vital signs, biochemical measures and appetite hormones, genetics, gut microbiota, appetite sensation, food and taste preferences, neural sensitivity, sensory perception and movement behaviors; psychological measures: general psychiatric symptom-load, depression, eating disorders, ADHD, personality disorder, impulsivity, emotion regulation, attachment pattern, general self-efficacy, alexithymia, internalization of weight bias, addiction, quality of life and trauma; and sociological and anthropological measures: sociodemographic measures, eating behavior, weight control practices and psycho-social factors.Joining these many endpoints and methodologies from different scientific disciplines and creating a multi-dimensional predictive model has not previously been attempted. Data on the primary endpoint are expected to be published in 2018. Trial registration: Clinicaltrials. gov ID NCT02070081. Keywords: Gastric bypass (RYGB), Sleeve gastrectomy, Weight loss, Interdisciplinary, Study protoco
The molecular genetics of bipolar affective disorder : South African populations, endophenotypes, and environmental influence
No full textIncludes bibliographical references.The identification of the genetic variants underpinning bipolar disorder (BPD) has been impeded by a complex pattern of inheritance that may include by genetic heterogeneity, genetic epistasis, gene-environment interactions, incomplete penetrance and variable expressivity. In this thesis three strategies were employed to ameliorate these confounding factors. The first strategy was to focus on a theoretically genetically-homogeneous population with BPD. A unique South African sample including 190 individuals of the relativity reproductively-isolated Afrikaner population yielded promising evidence of linkage to chromosome 1 q31-32 and weaker peaks at lOq23 and 13q32, regions previously implicated in the disorder. A family-based analysis suggested that the 3' variable number tandem repeat (VNTR) variant of the dopamine transporter gene (DAT) is associated with bipolar-spectrum illness in the 132-strong sample of British ancestry. The second strategy was to carry out genetic linkage and association analyses using quantitative traits (elldophenotypes) that were closely associated with BPD. As part of this process a variety of personality traits were evaluated in the cohort, and anxiety related, novelty-seeking, hyperthymic, and cyclothymic personality traits were found to aggregate in participants with BPD and to a lesser extent repeated unipolar illness (MDE-R). These traits were therefore used as quantitative markers or endophenotypes of BPD. The quantitative linkage analysis indicated that a variant in the region of 13q32 may influence the development of novelty-seeking-related traits in the largest Afrikaner pedigree, while the personality trait, ""Stability"", was weakly linked to 4p16 in the total sample. The catechol-o-methytransferase (COM1) Va1l58Mct and the Brain Derived Neurotrophic Factor (BDNF) Va1l66Met polymorphisms were associated with mood-labile-cyclothymic and hyperthymic·-novelty-seeking traits, respectively. the DA T VNTR and the Notch4 exonic repeat variants were associated with a broad range of ""pathological"" personality traits in the sa11lples of British and Afrikaner origin, respectively. The sample was also evaluated with a battery of neuropsychological tasks and the BPD 1 and MDE-R groups displayed both verbal and visual memory recall deficits while the BPD 1 sample also suffered from recognition memory deficits. The neurocognitive trait, ""Memory"" was therefore used as a second endophenotype generating potential linkage signals on IOq23 and 22q 11. The exonic 48bp VNTR polymorphism in the dopamine 4 receptor (DRD4) gene was associated with '""Memory"" performance. As a third strategy, a potentially important aetiological factor, childhood trauma, was measured, and used to test for gene-environment interactions between the various candidate genes and bipolar-illness or BPD-related endophenotypes in the cohort. BPD and M DE-R individuals displayed significantly higher levels of emotional and physical abuse, and the former variable was also associated with the development of anxiety-related and unstable personality traits. A functional variant of the COM1 gene was found to interact with abuse to predispose to anxiety-related, unstable cyclothymic and novelty-seeking related personality traits. The combination of childhood abuse and possession of low-activity MAO-A gene variants was also associated the development of more anxious and unstable personality traits. All interaction between sexual abuse and the B])NF gene modulated performance on verbal and visual memory tasks. A similar interaction between the ApoE gene and sexual abuse was observed. Although a number of theoretical obstacles remain to be resolved, the analyses of isolated populations coupled with the use of endophenotypes and the testing or gene environment interactions, holds out great promise for the eventual elucidation of the genetic basis of hi polar affective disorder
